What Are the Safe Minimum Cooking Temperatures When Grilling This Summer

Serving tasty meals is a priority for almost every cook, but even more important is the safety of the food served especially ones cooked on a grill.

Temperatures for grilled food vary across the board. In this case one cap doesn’t fit all. Grilled poultry should reach temperatures of 165 ˚F before being served. Ground meat and meat mixtures including beef, pork and lamb should attain temperatures of 160˚F, while beef, veal, lamb, pork and ham should reach temperatures of 145˚F. The recommended temperature for seafood is also 145˚F.

Ensuring meats, poultry and seafood has reached the recommended temperatures destroys common food borne pathogens such as such as E. Coli, salmonella, norovirus and lysteria that may be present in them. Using a cooking thermometer is the safest way to ensure that no one contracts any of these harmful pathogens. This is as other methods such as touching the food, guessing or judging its color to determine its readiness have been proven to be quite unreliable.

The Chef Remi Cooking Thermometer is a reliable tool that has been helping several cooks achieve the correct cooking temperature for their grilled meals. One satisfied user of the thermometer said: “My husband and I love to cook and grill out. We also like to smoke meats in the smoker. This meat thermometer is awesome for all of these things. The thermometer is digital that is awesome – no more guessing as to where the little ‘dial hand’ is pointing. Also, the part that you stick into the meat is longer than a normal thermometer that we have had. This is useful for thick cuts of meat like barbecue, pork/beef shoulder, and roasts. It is also sharp so that means it can go through the ribs of a chicken when checking the inside temperature.”

For More Food Safety News Read These Posts:

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Why It’s Not Safe to Rely on the Color of Cooked Beef Before Eating

New Study Reveals 46 Percent of E. Coli Cases Came From Uncooked Beef

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Non-Usage of Thermometers Contributing to High Rates of Food Poisoning

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